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Cheesy Egg Casserole

This egg casserole combines whisked eggs, shredded cheese, and complementary ingredients baked until set, creating a fluffy, golden dish with a creamy interior. The mixture is poured into a baking dish and cooked in the oven, resulting in a tender, cohesive casserole with a slightly crispy top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs beaten
  • 1 cup shredded cheese cheddar or your choice
  • 1/2 cup milk whole or 2%
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped vegetables (optional) bell peppers, spinach, or mushrooms

Equipment

  • Mixing Bowl
  • Whisk
  • Baking dish
  • Oven
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.
  3. Add the milk, salt, and black pepper to the eggs. Continue whisking until the mixture is well integrated and slightly thickened.
  4. Stir in the shredded cheese and chopped vegetables (if using) until evenly distributed.
  5. Pour the combined mixture into the prepared baking dish, spreading evenly. Place in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is set in the center when gently shaken.
  6. Remove the casserole from the oven once the edges are puffed and golden, and a knife inserted into the center comes out clean. Let it rest for 5 minutes before slicing and serving.